mexican mocha bundt cake

Ingredients

• Servings: 1
• 1 (5.1 ounce) package instant vanilla pudding mix, divided
• 1 cup milk
• 1 (18.25 ounce) package chocolate cake mix (such as pillsbury® moist supreme® dark chocolate flavor)
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup milk
• 1 tablespoon ground cinnamon
• 1/3 cup coffee flavored liqueur
• 1 1/2 tablespoons instant espresso coffee granules, divided
• 1 cup chocolate chips
• confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
• combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
• place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. gently fold in the chocolate chips.
• pour half the batter into the prepared cake pan. spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. let the cake cool in the pan for 5 minutes, and invert a plate. cool for 5 more minutes, and dust with confectioners' sugar.